- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1
- large onion, diced
- 2
- celery stalks, diced
- 2
- cloves garlic, minced
- 1 lb
- lean ground pork
- 500 g
- 1 cup
- chopped chestnuts, scored, roasted and peeled
- 250 mL
- 1 tsp
- each pulled and roughly chopped fresh savory, sage and thyme leaves, stems reserved for the turkey
- 3 cups
- Roasted Garlic & Rosemary Croutons
- 750 mL
- 1/2 cup
- sodium-reduced chicken broth
- 125 mL
Method
- Step 1
- In a saucepan, heat oil and sauté onions until soft. Add celery and garlic; cook for 2 min. Add pork and brown, 5 to 7 min. Add chestnuts and stir to mix in. Remove from heat. Add herbs, croutons and broth; mix together.
- Step 2
- Transfer to a round or rectangular baking dish (13 x 9 in. or 10 in. across/ 3L) and bake at 350°F (180°C) for 20 min.
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Nutritional Facts Per Serving
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 260
- Fat:
- 12 g
- Saturated Fat:
- 3 g
- Carbs:
- 21 g
- Fibre:
- 1 g
- Cholesterol:
- 40 mg
- Protein:
- 14 g
- Sodium:
- 210 mg
